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Preheat the oven to 400F.
Heat a large skillet over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the onion and carrot, reduce heat to medium-low and cover; allow the vegetables to get soft but not brown, about 5 minutes.
Add the garlic to the pan and stir until fragrant, about 1 minute. With your hands, crumble the ground beef into the pan and break up large chunks with a wooden spoon. Saute until it's cooked through and brown, about 5-10 minutes. Taste then season with salt and pepper.
Add the tomato paste, broth, coconut aminos, rosemary, and thyme to the pan. Stir to combine, then bring to a boil and simmer until most of the liquid has evaporated, about 10 minutes. Set the pan aside and let it cool for 10-15 minutes. Scramble the egg ehites until frothy and blend into the meat mixture.
To assemble the cottage pie, spread the meat mixture evenly in a 12x6-inch (2.2 quart) baking dish. With a rubber scraper and a light hand, spread the mashed cauliflower on top of the meat. Gently drag the tines of a fork in a zigzag pattern across the surface to create a texture- the peaks and valleys turn a lovely golden brown in the oven. Sprinkle the top lightly with paprika.
Place the pan on the middle rack of the oven and bake foe 25-30 minutes, until the top begins to brown. Remove to a cooling rack for 5-10 minutes before serving.
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 168 (52%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 98.3mg||30 %|
|Sodium 236mg||8 %|
|Potassium 650.7mg||17 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 3.9g|
|Protein 32.9g||47 %|
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Calories per serving: 326
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